Dubai Chocolate Strawberry Truffles (Print Version)

Decadent chocolate and strawberry truffles elegantly adorned with edible gold flakes, inspired by Dubai’s flair.

# Components:

→ Truffle Center

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter
04 - 1/3 cup freeze-dried strawberries, finely crushed
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt

→ Coating & Decoration

07 - 7 oz dark chocolate, melted for coating
08 - 2 tbsp freeze-dried strawberries, finely crushed
09 - Edible gold flakes for garnish

# Method:

01 - Place the 7 oz chopped dark chocolate in a heatproof bowl
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering, without allowing it to boil
03 - Pour the hot cream mixture over the chocolate, let sit for 2 minutes, then stir gently until smooth and fully melted
04 - Stir in the crushed freeze-dried strawberries, vanilla extract, and a pinch of sea salt until fully combined
05 - Cover and refrigerate the mixture for 1 to 2 hours until firm enough to scoop
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls, placing each on a parchment-lined tray
07 - Freeze the truffles for 15 minutes to firm up before coating
08 - Melt the remaining 7 oz chocolate in a heatproof bowl over simmering water using a double boiler method, or microwave in 20-second bursts, stirring until smooth
09 - Dip each truffle in the melted chocolate, allowing any excess to drip off before returning to the tray
10 - Roll some truffles in the extra crushed freeze-dried strawberries for a fruity finish
11 - Place truffles back on the tray and immediately garnish each with a touch of edible gold flakes
12 - Let the truffles set at room temperature or refrigerate for 15 minutes to harden the chocolate coating

# Expert Advice:

01 -
  • They look like tiny jewels you've crafted yourself, and honestly, the gold flakes make you feel like a chocolatier even if you're making them in your home kitchen.
  • The freeze-dried strawberries give you that perfect tart-meets-sweet moment without any moisture that would ruin the ganache.
  • They're impressive enough to gift but simple enough that you won't stress over the technique.
02 -
  • If your ganache splits or looks grainy after mixing, you've likely made your cream too hot—next time, let it cool for 30 seconds before pouring, and stir even more gently.
  • The freeze-dried strawberries need to be crushed finely or they'll create texture bumps that prevent smooth rolling; a food processor or mortar and pestle makes a real difference.
  • Don't skip the freezer step before dipping—warm ganache truffles will absorb the chocolate coating and lose their structure.
03 -
  • If you're making these for gifting, prepare them the day before so the flavors settle and the chocolate coating hardens completely—they actually taste better after a few hours of rest.
  • A fine sieve dusted over the finished truffles creates an even, professional-looking finish with the freeze-dried strawberries.
  • Pair them with strong Arabic coffee or Champagne to really let the chocolate and strawberry flavors dance.
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